Description
Of all meats, pork has to be my favorite, followed closely by chicken, of course. This Pork Curry recipe my mum taught me is full of flavor and can be used for all meats, or even a vegetable or egg curry.
Any no-fuss versatile recipe has to be a win, as is this one.
Ingredients
- 5 Cloves
- 1 stick Cinnamon
- ½ teaspoons Peppercorns
- 1 teaspoon Cumin Seeds
- 1 teaspoon Aniseed (optional)
- 3 Medium-sized Onions, Divided
- 8 cloves Garlic
- 1 piece (1-inch Size) Ginger
- 7 sprigs Cilantro
- 2 Green Chilies (optional)
- 2 Medium-Sized Potatoes
- 1 Tablespoon Oil
- 3 leaves Curry, Or As Desired
- ½ teaspoons Turmeric Powder
- 1 teaspoon Coriander Powder
- 1-½ teaspoon Red Chili Powder
- ½ kilograms Pork, Cut Into Cubes
Preparation
In a medium-sized jar, grind cloves, cinnamon, peppercorns, cumin, and aniseed (if using) until you have a coarse powder. Roughly chop 2 onions and add to powder, along with garlic, ginger, fresh cilantro, and chilies. This is your masala.
Slice remaining onion and chop potatoes to desired size, preferably larger pieces. In a pressure cooker, heat oil and drop curry leaves in, followed by onions. Fry until onions are translucent. Add ground masala and fry well until the raw smell cooks away, adding 1 tablespoon water as needed to avoid sticking.
Next, add turmeric, coriander powder and red chilli powder. Stir ingredients well and fry for a minute. Add pork and potaotes along with salt, as needed. Stir to coat meat and potatoes with masala. Add some water to almost submerge the pork. (If you’re using chicken instead, add enough water to submerge the chicken. This is because the pork will release a lot more fat than chicken.) Cook on high for about 3 whistles (about 10 minutes after coming up to pressure) and then simmer for about 3 to 4 more whistles (about 10–13 minutes). I find that this cooking method always produces this beautifully cooked, juicy, tender meat that just melts in your mouth.
Once done, stir well. Always remember to taste for seasoning and also to check that the meat is cooked (although I doubt it won’t be). Serve with rice.
